Larb Gai (Thai Chicken Salad)
Isan-style minced chicken salad — punchy with lime, fish sauce, toasted rice powder, mint, and chili. Eat with sticky rice and crisp lettuce leaves.
Ingredients
- ground chicken (or thigh, hand-chopped)1 lb
- uncooked sticky rice2 tbsp (for toasted rice powder)
- lime juice3 tbsp
- fish sauce2 1/2 tbsp
- Thai chili flakes (prik bon)1-2 tsp, to taste
- shallots3, thinly sliced
- scallions3, thinly sliced
- fresh mint leaves1/2 cup, torn
- fresh cilantro1/2 cup, chopped
- saw-tooth coriandersmall handful, chopped (optional)
- low-sodium chicken stock or water1/4 cup
- butter lettuce or cabbage leavesfor serving
Steps
Toast and grind the sticky rice.
Toast the sticky rice in a dry skillet over medium heat, swirling, until deep golden and nutty, 6 minutes. Cool, then grind to a coarse powder in a mortar or spice grinder.
Simmer chicken in stock.
Bring stock to a simmer in a wide pan. Add the chicken and cook, breaking it up with a spoon, until just done, 5 minutes. Drain off most of the liquid.
Add fish sauce and seasonings.
Off heat, stir in fish sauce, lime juice, chili flakes, and 2 tbsp toasted rice powder.
Fold in herbs and shallots.
Fold in shallots, scallions, mint, cilantro, and saw-tooth coriander.
Taste and adjust seasoning.
Taste — should hit sour, salty, herbal, and spicy in that order. Adjust. Pile onto a platter with sticky rice and lettuce leaves for wrapping.
Nutrition, per serving. 245 calories. Protein 26.5 grams, 46 percent. Carbs 6.3 grams, 11 percent. Fat 11.2 grams, 43 percent. Fiber 1.8 grams, sugar 1.2 grams, saturated fat 2.7 grams, sodium 940 milligrams. Estimated from ingredients.
